Our favorite vegetable never disappoints, especially in this better-for-you-than-takeout dish. Swap out regular noodles for extra veggies.
40+ healthy vegetarian dinners (that aren't just salads!) – Easy Cheesy Vegetarian
Topped with roasted almonds for extra crunch. Tip: Make extra chickpeas and sprinkle them on everything. Easy enough for a weeknight but elevated enough for a weekend dinner party. Get your five-a-day in one sitting. Served with peanut dipping sauce because why the hell not? Got dinner guests? Whip up this super-impressive meal in 30 minutes. Love cheese but hate doing dishes?
Simple Vegan Dinner Rolls
Who says eating healthy has to be boring? Not us. Keep it simple and serve this guy on its own or dish it up as a hearty side. Got a curry craving? Ditch the takeout menu and whip this guy up instead. Crunchy, refreshing and fish-free. The homemade potato chips are a must. And the best part? Practically zero dishes to wash up after.
Add whenever veggies your heart desires. The secret? Cauliflower, brown rice and quinoa.
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Even your meat-loving friends will be impressed. These guys are delicious on their own but you could also serve them with a side salad to make them even more filling. Aka a taste of summer. You might wanna make extras of this one. Well, doesn't that look spectacular? Hint: For extra creaminess, add smashed avocado on top. Additional reporting by Alexandra Hough.
Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture. Not a tofu-eater yet? This recipe will win you over. Protein-packed tofu steaks get a quick dusting in curry powder and cornstarch and sear up perfectly crisp—no frying required.
Reminiscent of your classic chili, this vegan lentil chili is rounded out with sugar, vinegar, and spices.
The beans and tomatoes give the chili hearty texture, plenty of protein, and nearly half of your daily fiber requirement. Serve with cornbread and play with your toppings—add red onion, or avocado, even Fritos to the mix. Sharp mustard, sweet maple, and aromatic brown butter gussy up fall-favorite butternut squash in this easy recipe.
Sage may be an obvious choice for butternut, but the pairing is a classic for a reason. In this dish, brown butter crisps the sage up just a bit, the product of a happy test kitchen accident. Because the greens and herbs in the pesto are blanched first, you can make it a couple of days in advance and store it in the refrigerator.
This dairy- and gluten- free vegan recipe is perfectly delicious as-is, but if you want to take it to the next level, a sprinkle of Parmesan cheese takes it over the top. Leftover lemongrass will keep the the refrigerator for at least a month or in an airtight container in the freezer for up to six months. Traditional tartare is an indulgent delight of varying raw textures, which we replicate here using cherries, walnuts, and a surprising mixture of orange and cream.
Try it on baguettes with a grassy olive oil for contrast, or plate it among a bed of bitter greens such as arugula for a salad. You can store them in an airtight container up to two days. This hearty, winter-worthy stew packs tender root vegetables, nutty chickpeas, and fluffy couscous into one comfort-filled bowl of goodness. Harissa is a spicy and aromatic chile paste used in Moroccan cooking; it packs a lot of heat and is extremely versatile, great with roasted vegetables, grilled meats, and anything served over brown rice or other neutral whole grains.
Our Best Show-Stopping Vegetarian Recipes
Several of the reviewers commented that the stew is delicious without the harissa, but if heat is your beat then we highly recommend the addition. Use any variety of hearty root vegetables—parsnips and sweet potatoes make a lovely addition to this stew if you prefer a sweeter profile. This is a great dish to make ahead of time; add the fresh herbs just before serving. Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp crust without needing to fry in lots of oil.
It's a good idea to have every element at the ready by the stove before you start to cook, as the stir-fry will come together very quickly. You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas. Think of chopped falafel as a tasty, protein-packed crouton—it adds texture to the salad and instantly turns a simple side into a substantial main dish. We chose a Mediterranean theme here, but you could use any nuts, cheeses, or vegetables you like. Rarely is tofu described as irresistible, but this quick weeknight recipe is just that.
The key is a concentrated sweet and savory sauce with pungent fresh ginger, spicy chili sauce, soy sauce, and rice vinegar. A touch of sugar balances the sauce and helps it caramelize on the tofu. No protein could be quicker or easier to cook: three minutes on each side is all you need. To press the tofu, line a plate with paper towels, arrange the planks of tofu in a single layer on top, then top with more paper towels and a second plate.
Let stand 10 to 20 minutes. This one-dish vegetarian main hits all the right notes: warm, hearty, and perhaps best of all ready in under 30 minutes.
If Indian curries seem out of reach, start here. Earthy and fragrant, Madras curry powder is the only spice you need.
While you could incorporate several vegetables into the curry, we find that the sweet potato, cauliflower, and tomato combo creates the perfect balance. This cheesy mushroom and eggplant dish mimics classic eggplant Parmesan, but it's baked in the tomato sauce until the vegetables are incredibly tender. Serve over pasta for a main dish, or try it as a filling side, with crusty bread for dipping, to accompany a light main course.
Broiling the eggplant slices first will soften the flesh and remove the bitterness that can come from the seeds. For a bit of extra texture, sprinkle coarse breadcrumbs over the dish before the final five minutes of baking.
Transitioning to a Vegan Lifestyle
This Mexican-inspired twist on flatbread is packed with oven-roasted veggies, delivering almost a third of your daily fiber goal. Buy precubed butternut squash to trim down your prep time; swap goat cheese for the queso fresco, if you prefer. Microwaved lasagna? Oh, yes! You'll love everything about this nontraditional take on the classic Italian dish, packaged into tasty pockets of portion-savvy pasta rolls.
The sauce gets a sweet-and-tangy spin from bottled roasted red peppers, a snappy convenience item that makes this homemade sauce ready in a flash. Make a double batch and use the extra for pizzas, pastas, and sandwiches. For a thicker sauce, drain a bit of the liquid from the bottled peppers.